At least this time of year I do… Well hello there, second hiatus over! The election is over, I’ve moved and finally have a moment to breathe after a bit of family traveling over the holidays. I hope everyone had a great holiday season and is having a lovely start to the new year!

Let’s get to the important stuff now…crabcakes.

Contrary to popular belief, crabcakes are very easy to make. There are at least three well known food production companies that now make ready made crabcake mix, all you need to add is the crabmeat, mayonnaise, one egg and any other spices you might like to get adventurous with.

My favorite kind to use is Zatarain’s New Orleans Style Crabcake Mix. You can find it at most grocery stores and is definitely the one worth trying first. This one packs a punch that Philips or Old Bay do not. The Cajun style spices add a delicious kick that makes these crabcakes second to none. The box includes the recipe, but here’s how I make mine…

(I wouldn’t be doing this dishes name justice if I didn’t mention that when I was a baby, my dad used to call me Crabolia…hence, the name!)

– In a medium frying pan, melt butter to reheat the crabcakes

– fry until warm throughout (just about 3-4 minutes on each side)

– toast English Muffin

– poach eggs for about 4 minutes, you still want the yolk runny (bring water to a mild boil, stir water to create whirlpool effect, drop egg softly into the middle. The motion of the water will keep the egg from dispersing when it hits the water)

– after you flip the crab cake place one slice of sharp Vermont cheddar cheese so it can melt

– after everything is cooked…start building!

English muffin on the bottom, crabcake with cheese, then poached egg on top.

To make it look fancy, feel free to sprinkle some fresh chives on top.

Most eggs Chesapeake and Benedict have a Hollandaise sauce on top, but the mix of the yolk, the sharpness of the cheese and the delicious spices in the crab cakes make this sauce unnecessary to the dish!